Author
Topic: Cappello mozz (Read 2415 times)

Anybody recognize this cheese? Appropriate for pizza? This was the only block mozzarella at my local grocery store. It was too expensive, but I wanted to try a bit. I am worried the moisture might be too high?

It's from a very old and well respected family in Schenectady, NY, very near where I live. I don't use their fresh mozzarella, their aged mozz is good so I imagine this will be also. Cappello cheeses are not cheap and rarely go on sale. Let us know how you like it.

oily=fat content, whole milk mozzarellas have milk fat, and in my opinion, the better cheeses have a little more fat than others. I believe the oiling off of the fat protects the cheese from browning/burning.